Marshall Field's Butternut Squash Soup
- 3/4 cup minced onion
- 5 tablespoons minced garlic
- 4 teaspoons olive oil
- 2 carrots diced
- 3 cups chopped peeled seeded butternut squash
- 8 cups chicken stock
- 2 teaspoons chopped ginger root
- 1/4 cup whipping cream
- 4 teaspoons roasted garlic
- 1 teaspoon coarse salt
- 1 teaspoon freshly-ground black pepper
- 4 teaspoons maple syrup
Cook the onion and garlic in the oil over medium heat until softened, about 5 minutes. Add the carrots and squash, and cook until softened, about 10 minutes.
Add the chicken stock and simmer until the squash is very tender, about 25 to 30 minutes. Add the ginger and roasted garlic.
Puree the soup in batches in a blender, adding the cream slowly to each batch. Be careful pureeing the hot soup. Return the soup to the pot and add the salt and pepper. Stir in the syrup.
This recipe yields 4 to 6 servings.
Each of 6 servings: 191 calories; 1,649 mg sodium; 14 mg cholesterol; 9 grams fat; 3 grams saturated fat; 21 grams carbohydrates; 9 grams protein; 1.22 grams fiber.